Hearty Beef Stew in Bread Bowls
Ingredients
for 6 servings
2 lb chuck roast, cubed
⅓ cup flour
1 tablespoon seasoned salt
1 teaspoon pepper
3 cloves garlic, diced
1 small onion, diced
4 red potatoes, peeled and diced
3 large carrots, chopped
3 stalks celery, chopped
8 oz mushroom, quartered
4 cups beef broth
1 tablespoon paprika
2 tablespoons worcestershire sauce
6 sourdough bread bowl
Preparation
Toss the beef in the flour, seasoned salt, and pepper. Brown in batches in a skillet with oil on high heat.
In the same pan, cook garlic and onions until the onions are clear.
In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in beef broth, paprika, and worcestershire.
Cover and cook on low for 7 and a half hours.
While the stew is cooking, hollow out sourdough bread bowl.
Serve in the prepared bread bowl. #recipeswithbeef #groundbeef #meals #foodie
Okay, so you've got the delicious, hearty beef stew bubbling away in your crockpot – that aroma alone is enough to make anyone hungry! But let's talk about taking it to the next level: those incredible sourdough bread bowls. I've learned a few tricks over the years to make sure my bread bowl beef stew is absolutely perfect every time, and I can't wait to share them with you. First off, choosing the right bread bowl makes all the difference. While any crusty round loaf can work, I'm a huge fan of golden-brown sourdough bread bowls. The tanginess of the sourdough really complements the rich flavors of the beef stew, and its sturdy crust holds up beautifully without getting soggy too quickly. If you can't find sourdough, a dense, crusty artisan loaf is your next best bet. One of my biggest pet peeves is a soggy bread bowl. To prevent this, after hollowing out your bread, brush the inside with a little melted butter or olive oil and lightly toast it in the oven for about 5-10 minutes at 350°F (175°C) before serving. This creates a barrier that helps keep the bread from absorbing too much liquid from the stew. Plus, it adds an extra layer of delicious, slightly crunchy texture! Some people even rub a clove of garlic on the inside for an added flavor kick – divine! As for the stew itself, while the recipe is fantastic as is, I sometimes like to add a secret ingredient for an even deeper flavor profile. A splash of red wine (like a Cabernet Sauvignon or Merlot) added with the beef broth really elevates the richness. Just a quarter cup or so makes a difference. And if you love a little kick, a pinch of red pepper flakes can wake up all those beautiful savory notes. Don't forget the fresh thyme mentioned in the OCR! A sprinkle right before serving adds a wonderful aromatic touch and brightens up the dish, making it look as good as it tastes. Regarding the vegetables, while the recipe calls for tender beef chunks, orange carrots, and small potatoes, feel free to customize! Sometimes I toss in parsnips or sweet potatoes for a different sweetness, or even some frozen peas or corn right at the end for a pop of color and freshness. Just remember to add softer vegetables like peas or spinach in the last 30 minutes of cooking to prevent them from turning to mush. Serving this masterpiece is half the fun! I always make sure the stew is piping hot when it goes into the warmed bread bowls. A little dollop of sour cream or a sprinkle of shredded cheddar cheese on top can be a lovely finish, but honestly, it’s perfect on its own. It's such a complete meal that you don't really need much else, but a simple green salad with a light vinaigrette can be a nice contrast to the richness. This hearty beef stew in bread bowls isn't just a meal; it's an experience. It's the kind of dish that brings people together, warming you from the inside out, especially on a chilly evening. Give these tips a try, and I promise your next bread bowl beef stew will be an absolute showstopper!
I have never tried it This Way before , in bread bowls, but I’m excited to make this and try it out❣️💖🙌🫶🏼🥰